26/12/2013

SALTED CARAMEL SAUCE (Veg.)

This year I decided to make some home-made Christmas presents as they are the ones most appreciated. 
This caramel sauce is quite easy to make and the taste is unforgettable. 
These proportions were for 5 small jars. 

600 gr sugar 
270 grams salted butter (unsalted is also fine)
360 ml double cream
3 tsp. salt

Preparation: 

Heat sugar in large saucepan and stir constantly until sugar is completely melted. Then carefully add butter (be careful as caramel will bubble), then wait until butter is melted. 
Very slowly pour in cream (again there will be bubbles, so be careful). Allow to boil, then turn off the heat and add salt. Let to cool down a little before using. This can be stored up to 2 weeks in the refrigerator. 

*Pinch of cardamom and cinnamon also can be added. Enjoy! 










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